Cheese calculator
Winemaking
A pork loin and beef roulade is an excellent option when preparing homemade processed meat. It is excellent irrespective of whether it is served hot or cold. It is perfect for daily breakfasts but may also constitute an exquisite dish served during holidays. This meat-based delicacy will have its place on every table at all kinds of occasions. A pork loin roulade is an excellent substitute for a ham. Sandwiches with it will delight the fans of homemade products and let them enjoy the true flavour of seasoned meat. Homemade processed meat in the form of roulade can also be a great main course. All you need to do is cut thicker slices of it and serve them with sauce. Meat prepared in a pressure ham cooker ensures an exquisite homemade product. By choosing top quality meat and preparing it on your own you make sure that your products contain no artificial additives or preservatives. Discover ham that will enrapture you with its flavour. You can be sure that it is very easy to prepare food in a pressure ham cooker. Discover the possibilities provided by this small device and use it to prepare pork neck, poultry meat blocks or even pâtés. Let home meat processing become your hobby.
Preparation:
Cut the pork loin in half, across, and beat it with a tenderising hammer until it is 1-2 cm thick. Grind beef using a grinding machine with a plate with the smallest mesh size installed and then knead it with cold water and distribute it uniformly on the previously beaten pork loin. Press the garlic through the press and spread it on the meat. Sprinkle the meat so prepared uniformly with seasoning and gelatine (you can leave some seasoning to sprinkle the roulade on top as well (right after rolling it). Roll the meat tight, move it into the bag prepared in advance, and then move everything into the pressure ham cooker. Close the pressure ham cooker and place a thermometer inside that will allow you to measure the meat temperature. Place the pressure ham cooker in water and start heating it up. Using a second thermometer, control the temperature of water. The water used for scalding the meat should have the temperature of 75-90°C, while the meat in the pressure ham cooker should achieve the maximum temperature of 68-69°C. Once that happens, finish scalding. Remove the pressure ham cooker, cool it down, and place it in a refrigerator. Once the meat cools down fully, it is ready to eat.
If you leave the roulade in a vacuum bag in the refrigerator for a day prior to putting it into the pressure ham cooker, the meat will be macerated better and absorb more of the seasoning’s flavour.
